Vanilla Bean Oil

Vanilla bean oil is very delicate in flavor and quite versatile--use it to flavor salads, seafood, or poultry; or drizzle it over sweet potatoes before roasting.

Yield: 2 cups
Recipe from Oxmoor House

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Ingredients

  • 2 cups canola oil
  • 2 vanilla beans, split lengthwise

Preparation

  1. Pour oil into a saucepan. Using the tip of a small sharp knife, scrape vanilla bean seeds into oil; add vanilla bean pods to pan. Bring oil just to a simmer over medium-low heat. Remove from heat; let cool completely.
  2. Pour oil into a clean jar with a tight fitting lid; cover and chill 24 hours. Discard vanilla bean pods. Store oil in refrigerator up to 1 month. Before each use, let oil stand at room temperature at least 30 minutes.
  3. Note: Here's our favorite recommendation for Vanilla Bean Oil. Lightly drizzle mixed baby greens with the oil; squeeze a lemon half over greens, sprinkle with salt, and gently toss. Add a handful of fresh or dried blueberries and toasted almonds, if desired.
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